LOW CARB NO BAKE STRAWBERRY CREAM PIE
Provided by Brenda Bennett | Sugar-Free Mom
Number Of Ingredients 14
Steps:
- Place all crust ingredients into a food processor and pulse until they are the consistency of fine crumbs. Grease a 10-inch springform pan. Spread crust ingredients onto the bottom of the pan.
- Place the water into a small saucepan and sprinkle the gelatin over it. Heat on low, stirring constantly until the gelatin completely dissolves. Allow to cool.
- Place all the remaining filling ingredients, except heavy cream, into the food processor and process until smooth. Remove and place this filling mixture into a stand mixer and add heavy cream. Combine, on high, until mixture is whipped. Slowly blend in the cooled gelatin for another minute. Spread this mixture onto the crust. Lay sliced strawberries over the filling.
- For the topping, pour the heavy cream into a stand mixer with Vanilla Crème Sweet Drops and blend until whipped. Taste and adjust Sweet Drops as needed. Smooth this over the strawberries. Refrigerate for 2 - 3 hours or overnight.
Nutrition Facts : ServingSize 1 slice, Calories 368 kcal, Carbohydrate 7 g, Protein 5 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 98 mg, Sodium 165 mg, Fiber 2 g, Sugar 2 g
KETO STRAWBERRY CREME PIE (SUGAR-FREE)
Keto Strawberry Cream Pie
Provided by Annissa Slusher
Categories Dessert
Time 5h30m
Number Of Ingredients 13
Steps:
- Preheat oven to 375º Fahrenheit. Grease a pie pan using coconut oil spray.
- Place almond flour, sweetener, baking soda, and sea salt in a food processor. Pulse the processor once or twice to mix.
- Add the butter and vanilla extract to the food processor. Process until the mixture forms a dough.
- Press the dough into the prepared pan. Bake in the preheated oven for 8-10 minutes or until the crust starts to brown. Allow crust to cool completely before adding the filling. (After cooling on the counter for 5-10 minutes, I put it in the refridgerator, uncovered, while I make the pie filling.)
- Add 1/4 cup cold water to a small saucepan. Sprinkle the powdered gelatin over the water and allow to "bloom" for 5 minutes.
- While the gelatin is "blooming", place defrosted strawberries and lemon juice in a blender. Cover blender, then puree the berries. Leave berries in the blender and set aside.
- Once the gelatin has bloomed, add the sweetener to the saucepan. Heat the mixture gently while stirring frequently until gelatin and sweetener has dissolved. While blender is going at its slowest setting, stream the gelatin mixture into the strawberries through the small opening in the blender lid.
- Transfer strawberry mixture to a large mixing bowl. Refrigerate for a few minutes while whipping the cream.
- In a medium mixing bowl, whip the heavy whipping cream to form soft peaks.
- Spoon about 1/3rd of the whipped cream into the strawberry mixture and fold in to lighten.
- Fold in the remaining whipped cream.
- Transfer mixture to chilled pie crust. Cover the pie and refrigerate for at least 5 hours before enjoying.
Nutrition Facts : Calories 160 kcal, Carbohydrate 6 g, Protein 3 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 37 mg, Sodium 24 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 slice, UnsaturatedFat 3 g
SUGAR FREE-REDUCED FAT STRAWBERRY CREAM PIE
My mother is diabetic and always felt cheated when it came to desserts,so I adapted this recipe so she can enjoy desserts with everyone else. She loves it and it goes nice at a summer bbq.
Provided by Luv79t
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- beat cream cheese, sour cream and splenda with am electric mixer until well blended. Fold in 11/2 cups of cool whip.
- spoon half the mixture into the 9 inch piecrust, top with 1 cup of the sliced strawberries, spoon remaining cheese mixture over strawberries. Put remaining cup of sliced strawberries on top. cover and chill at least 3 hours.
Nutrition Facts : Calories 194.4, Fat 9.5, SaturatedFat 2.8, Cholesterol 7.6, Sodium 276.9, Carbohydrate 24, Fiber 1.2, Sugar 14, Protein 4.2
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